PSC Chilaquiles

Serves 4-6, about 3 quarts

3 pounds     Tomatillo (peeled and rinsed)               

1 each          Onion, Yellow Medium (diced small)

2 each         Pasilla chili (or pablano)

1 each          Jalapeño (diced with seeds)

2 T               Garlic, Chopped

1/4 bu           Cilantro (stems and leaves)

4 fl oz           Cold Water

Salt and Pepper to taste

For the Pasilla and Jalapeño:

Wash chili peppers and dry on a towel.  Over an open flame (either a grill or a gas burner stove) blister the pepper until the outside is completely charred.  Once  you peppers are charred, place in a bowl and cover with plastic wrap.  Let steam for about ten minutes.  Remove the chili peppers and peel all skin away.  Trim the stem off and you're ready to go.

*If you do not have a gas burner or grill you can use a blowtorch or broil setting on oven.  Time in oven may vary.

For the Salsa:

Add tomatillos, onion, peeled chili peppers, garlic and cold water to a large pot.  Add a couple big pinches of salt and pepper to the mix.  Turn on medium heat until it starts simmering.  Once at a simmer, reduce to low heat and cook for about an hour.  Stir occasionally to make sure the bottom isn't burning.  Once the liquid seems to be thickening, just a little pull off heat and add the cilantro.  Stir again.

Next, set up a blender (can use food processor if a blender isn't available).  Add enough salsa mixture to the blender to fill half.  **do not start on high speed, hot liquids can explode!  Start the blender on the lowest speed.  If you blender has only one or two speeds, start the blender by pulsing every second until the liquid is incorporated.  Once this is liquid, turn the blender up and blend for 45 seconds on high.  Keep repeating this method until the mixture is completely blended.  Set aside to cool.

To Assemble & Garnish:

12 ea    Eggs (cracked and blended)

1 bag    Tortilla Chips

Butter    To grease the pan

Chilaquiles Salsa

Green Onions

Cilantro Leaves

Dry Cotija Cheese or Ricotta Salata

This recipe should be made in two parts, if available, in two pans.  Start with a large nonstick fry pan.  Add one tablespoon of butter to the pan and turn on medium heat.  Add half of the eggs and scramble softly.  Next add your favorite tortilla chips (enough to cover the top of the eggs).  Toss the tortilla chips in with the eggs a few times.  Add up to 4 cups salsa and stir until completely incorporated.  Our favorite garnish is Cotija cheese (or ricotta salata), sliced green onions and picked cilantro leaves. Of course, don’t forget some crispy pork belly with it.

Recipe should lend enough salsa so that you can have extra for the next couple days.